We spend a lot of time sitting for our day jobs, so we're trying to make sure we negate some of it during our evenings. Add the shallot to the pan drippings and cook for 20 seconds. Literally. Because who wouldn't want to show them off?! Cut the goat cheese into 4 even rounds. Add the garlic and tomato paste and cook 1 minute. Allow beets to cool. My heart beats for beets (I had to, sorry). Rinse lentils thoroughly. As tempting as this is, we're determined to get moving. Over the past week or so, our weeknight dinners have needed to be very fuss free. Add the leeks and carrots and cook until tender, 5 minutes. Cover and store items separately in the fridge. We've had this Beet & Lentil salad a few times now and have loved it every time. Use a mandolin or knife to slice thin strips. The herbed goat cheese can also be made ahead (although, it literally takes five minutes to throw together). In between our neighborhood walks each night, a smattering of yoga classes and making time to visit with family + friends...somewhere in there, we try to fit in dinner! Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Beets and this goat cheese is definitely a match made in heaven. Place chicken stock in a medium saucepan and bring to a boil. To prepare the candy-striped beets, cut off the ends and peel off the skin. That said, if you're not in a mad rush, you can totally make the dish from start to finish on the day of. Preheat the oven to 400. Anguel and I are trying to make good use of our evenings - despite the early darkness encouraging us to curl up on the couch instead (with a cat on each of our bellies, of course). Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g. Heat 1/4 cup olive oil in a skillet over medium heat. They have stunning fuchsia and white stripes running through the inside of the beet, much like a bulls-eye. Drain well and discard the cheesecloth bag of aromatics. Watch diligently to prevent overcooking. Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g. © 2020 Discovery or its subsidiaries and affiliates. Strain well and set aside in a large bowl. So, once the beets are in the oven, you're free to throw on some music and do whatever you want! Once beets can be pierced easily with a fork, remove from the oven. Roast until tender, 30 minutes. Part of me wishes I didn't discover this, because it's so addictive. I love them. And let's not forget about raw beets either! Warm the lentils in the microwave or in a saucepan and season with salt and pepper. Notes:-*If you can't find candy-striped beets, feel free to substitute with either red or golden beets.-The roasted beets, lentils, herbed goat cheese and dressing can all be made in advance. Herbed goat cheese. Divide lentils among bowls and top with salmon. Save 30 minutes at the end of their bake time to prep the lentils and everything else. On the downside, the brilliant stripes get muted after cooking. Prepare the freshly sliced beets on the day of.-If you plan to keep leftovers for the next day, keep the arugula separate. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes. Press the cut sides in the nuts and set aside. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Stir in the chopped chard. Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Remove from the heat; whisk in the vinegar and sugar. Once cool enough to handle, use the sharp edge of the spoon to scrape off the skin. Remove the chard and cover the lentils. Place the whole leaves over the lentils, cover and wilt, 1 minute. Meanwhile, season the nuts with salt and pepper in a shallow bowl. To assemble, use a large bowl and add the cooked beets, raw beets, lentils, arugula and herbed goat cheese. Roasted, steamed, raw…you name it, I like it. Topped with fresh arugula and a light lemon vinaigrette. https://www.bhg.com/recipe/black-lentil-salad-with-oranges-and-beets Meanwhile, season the nuts with salt and pepper in a shallow bowl. Drizzle with 1 tablespoon olive oil, and ½ teaspoon salt and pepper. Refrigerate until serving. Toss the frisee with the bacon and dressing and divide among bowls. On the upside, candy-striped beets don't have as much "staining-power" as red beets. Beet & Lentil Salad with Herbed Goat Cheese A delicious, hearty salad made from roasted red beets, thinly sliced candy-cane beets, black lentils and homemade herbed goat cheese.